Provided by FWE / Food Warming Equipment Co. Inc. 1.0 CEU available Review on the key factors to consider when specifying equipment for the Acute Care and Long Term Care market segments. Contact Travis Hartley at thartley@fweco.net or 615-945-2221 to setup a time for a live webinar.
Provided by Middleby 1 CEU available Summary: As the demand for more comfortable, functional, and aesthetically pleasing commercial spaces continues to grow, Resi-Mercial design oIers a unique opportunity to enhance user experience while maintaining practicality. By blending residential-style appliances and elements with commercial functionality, designers can create spaces that feel more welcoming, luxurious, and eIicient. It's important to consider the specific needs of each space and carefully assess when and where to integrate these appliances, ensuring they meet both design goals and operational requirements. As the lines between residential and commercial design continue to blur, understanding the potential of Resi-Mercial solutions will be crucial for staying ahead in the evolving design landscape. For more information, contact Madison Fitzgerald at mfitzgerald@middleby.com or 7027578498.
Provided by CaptiveAire 1 CEU available Summary This presentation lays a foundation for understanding the world of electronics and computer science. Several basic computing concepts are taught using various methodologies, from simple switches all the way to transistors and microcontrollers. These concepts include digital logic, binary arithmetic, memory and data storage, basic programming, analog to digital conversion, the use of protocols, and more. Prerequisite Knowledge: Basics of Electricity Learning Objective 1: Understand basic digital logic Learning Objective 2: Understand computer memory Learning Objective 3: Understand the fundamental connection between software and hardware Learning Objective 4: Understand analog to digital conversion Learning Objective 5: Understand protocols, their benefits and uses To access the content, contact Mary Atwood at mary.atwood@captiveaire.com or 720.772.9971
Provided by Vulcan- Division of ITW 1.0 CEU available This CEU-eligible course explores the different options for heavy duty range tops and bottoms and how to best assist your clients with specifications. Enroll in FCSI Heavy Duty Range Course **Before you get started, if you have taken the course before, contact Dan Montgomery - dan.montgomery@vulcanequipment.com orAlex Pinero - Alex.Pinero@vulcanequipment.com to have your progress reset.
Provided by Scotsman Ice System 1.5 CEU available Summary: By attending this program, consultants will have a better understanding of 1) Where to use different types of ice: 2) General knowledge on how ice machines work; 3) Things to consider when deciding on an ice machine; 4) How to cross reference the industry's ice machines; 1) General Ice Machine Refrigeration Operation Basics 2) General Ice Machine Sizing Guide: How much ice do I need? 3) General Ice Machine Application Guide – Air Cooled, Water Cooled, Remotes, Etc… 4) General Ice Forms – Uses and Applications Contact Vince Dattolo to schedule: vince.dattolo@scotsman-ice.com or 224.360.9621
Provided by Frymaster .5 CEU available Summary: To provide an overview of questions to ask and get answered when specifying a commercial fryer with your clients. Available the last Friday of each month at 12:00 pm Eastern Time. Training Login Information Join the meeting now Meeting ID: 231 803 714 386 Passcode: bH7J6PQ6 For questions, contact Kirk Gross, kirk.goss@frymaster.com or 770-880-4124
Presented by Immersion Systems Inc. 1 CEU available Learning Objectives: To educate attendees on the methods, pros and cons of Washing Fruits and Vegetables and Thawing in the Foodservice Industry. Who will benefit: Attendees (Consultants) who work with Foodservice Operators in recommending the correct solution for their operational needs and educating them of their options. Speaker Details: John Cantrell: John Cantrell owns the leadership role at Immersion Systems, Inc., with a focus on product design, innovation, IP, customer interactions and strategic direction. John is an advocate of “new to the world” equipment systems that can dramatically improve Foodservice processes, sanitation, efficiencies, conservation and team member ergonomics. Prior to serving with ISI, John co-founded Power Soak Systems, Inc., which pioneered the product category of “continuous motion” washing. John has over 35 years in the Foodservice Equipment industry. Scott Heying: Scott Heying serves in a Sales and Marketing role for Immersion Systems, Inc. supporting all sales and marketing efforts as it relates to all market segments, Chain, Institutional, and Retail sales. Scott also served in a similar role at Power Soak Systems, Inc. Scott has over 8 years in the Foodservice Equipment Industry. For webinar access, contact Scott Heying - scott.heying@immersionsystems.com
Provided by Middleby 1 CEU available This course delivers a quick, practical overview of why ice is critical to the guest experience and smooth operations. Participants will learn how ice quality affects perception, service speed, and costs, and gain a clear understanding of the major ice types and where each is best used. The session covers front vs. back-of-house needs, how to size production and storage for peak demand, and how real-world operations turn these calculations into the right equipment choices. Attendees will leave with a simple framework for selecting the ideal Middleby ice solution based on ice type, capacity, footprint, and operational goals. REGISTER
Provided by Middleby 1 CEU available This course explores the trends of Resi-Merical design which blends residential-like and commercial elements to create functional stylish spaces. The course will cover how residential appliances used in settings like offices, hotels, and healthcare to improve comfort and end-user experiences. The course also looks at important factors like power, customization and how to seamlessly fit these appliances into commercial settings. Finally, it provides guidances on when to use Resi-Mercial appliances highlighting best uses for them where they may not be suitable. REGISTER
Provided by Middleby 1 CEU available Goal: To Educate Design Consultants on hot to choose the right ice, size their production and storage, and optimize efficiency. A) Why Ice Matters in Hospitality (5 mins) B) Ice Types and Applications (10 mins) C) Front of House vs Back of House Applications (10 mins) D) Sizing, Production & Storage (10 mins) E) Real World Scenarios (10 minutes) F) Choosing the Right Equipment (10 minutes) G) Q&A (5 mins) To register, contact Hannah Guy at hguy@middleby.com.
Provided by EuroBar 1 CEU available As dining spaces evolve, so does the role of the bar. Today’s most engaging venues are reimagining their beverage programs to span the entire day—serving coffee drinks in the morning, non-alc cocktails and aperitivos by afternoon, and cocktails by night. This session explores how design consultants can create flexible, efficient, and visually stunning bar environments that shift seamlessly between service styles. Led by Livio Lauro, Drinks Expert and Bar Designer, this session will dive into layout considerations and how to specify equipment that supports multiple beverage formats without compromising workflow or aesthetics—ideal for hotels, restaurants, lounges, coffee shops, and multi-use spaces. Learning Objective 1: Industry Shift: Why all-day beverage concepts are growing Learning Objective 2: Design Principals for the All-Day Bar Learning Objective 3: Equipment Strategies for Seamless Transitions To access the webinar, click HERE
Fan Performance Curves - A Deep Dive – 1 Hour Credit Course Description: Let’s build a fan curve! We’ll start by collecting data on a real fan, and then use the fan laws to extrapolate all the require data. Then we’ll use the curves to size up fans and motors, and along the way we’ll look into eEiciency’s, safety margins, density, and even system eEect. We condensed a wealth of knowledge into 1 video that connects all the dots. Prerequisite Knowledge: None. Presenter Information Bill Griffin, President of Engineering and Manufacturing - CaptiveAire Systems, Inc. Bill Griffin is the President of Engineering and Manufacturing with CaptiveAire Systems, the nation’s leading manufacturer of commercial kitchen ventilation systems. He began working in the HVAC industry at CaptiveAire in 1999, immediately after graduating from the University of Maryland with a bachelor’s degree in Mechanical Engineering. Bill began as a draftsman with CaptiveAire and advanced within the company to overseeing all of manufacturing and engineering. For over 20 years, his career has focused on the design, development, manufacturing and improvement of products. Bill is a licensed Professional Engineer in the state of Pennsylvania and holds 7 patents for products in the kitchen ventilation and […]
